Heat oven to 375 degrees F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4 x 7") rectangles; if using crescent roll dough, firmly press perforations to seal.
Sprinkle 1 Tbsp of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 Tbsp of the melted butter & about 1 Tbsp of the raspberry preserves; sprinkle with 1 Tbsp granulated sugar. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle. Refrigerate rolls for 20 minutes for easier cutting.
Repeat step 2.
Using a thin serrated knife, cut each roll into 10 slices. Place cut side down 2" apart on parchment lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten.
Bake 10 - 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
In medium bowl, beat cream cheese & 2 Tbsp granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high & beat until light & fluffy.
On serving plate, top 1 palmier with about 1 Tbsp cream cheese filling. Top with 1 tsp raspberry preserves & 3 fresh berries. Place another palmier on top & press slightly. Sprinkle with powdered sugar, if desired.
Instead of (or in addition to) the granulated sugar, try these variations: cinnamon & sugar or citrus peel & sugar.
Palmiers keep in an airtight container at room temperature up to 4 days. If desired, palmiers can be recrisped in a 300 degree F oven about 5 minutes or until heated through.